I bottled my pale ale three weeks ago, using the priming sugar calculator online. When I popped one open today, it shot foam everywhere like a geyser. The beer itself tastes fine, but it's lost all carbonation after the initial burst. I stored the bottles at room temp, around 70 degrees, so I thought conditioning would be fine. Maybe I added too much sugar or didn't mix it well? Or could it be an infection? I'm really puzzled because my previous batches were okay. Any ideas on how to prevent this in the future? I'd love to hear if others have faced similar issues.
I was road tripping last summer and popped into this tiny mountain brewery. Ngl, watching them add hops at different stages with such care got me to stop just dumping them all in at once. Have you ever had a travel experience that altered your brew steps?